Bertolli’s Pasta caponata
300gr. – Penne
1 clove – Garlic clove
1 tsp. – Chili flakes
1 can. – Canned tomato
50gr. – Parmesan
2 tsp. – Capers
2 tbsp. – Green olives
20ml. – Bertolli Mild & Delicate Olive Oil Spray
To taste – Bertolli Extra Virgin Olive Oil Spray
Dice the aubergine. Spray the skillet with Bertolli Mild & Delicate Olive Oil Spray and add it to the pan.
Dice, the onion, chop the garlic and cook them together with the aubergine until they are soft.
Season with salt and pepper and add the tomatoes.
Add the chili flakes, the capers and the green olives and cook for 20 mins
Boil the penne until they are al dente.
Mix the penne with the sauce, top with Parmesan and finish with Bertolli Extra Virgin Olive Oil Spray.